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Was thinking about this thread the other day. Doing some canning, and have a petty that went through about 40 lbs of tomatos like lightening. Later I tried to use it to make some thin garlic slices--and I've NEVER had food stick to a knife like that. You could practically hear the vacuum form--you could definitely feel the knife cling to the garlic while cutting. I had to instruct the knife that it was a short little petty and that it should not have a problem with food release. It didn't listen. (Still a great knife, tho! And I'd vote for thinness over food release, too.)

Was thinking about this thread the other day. Doing some canning, and have a petty that went through about 40 lbs of tomatos like lightening. Later I tried to use it to make some thin garlic slices--and I've NEVER had food stick to a knife like that. You could practically hear the vacuum form--you could definitely feel the knife cling to the garlic while cutting. I had to instruct the knife that it was a short little petty and that it should not have a problem with food release. It didn't listen. (Still a great knife, tho! And I'd vote for thinness over food release, too.)

I'm not saying it's a perfect solution in all cases but you might try using the very tip for that sort of thing and if it doesn't matter what direction you're cutting, you can cut toward the root and then cut the root off to get your slices.

That would work much better from a sticking standpoint. It was just entertaining--you could practically hear the knife go schlooooRRRRPPP! as it stuck to the garlic. Really strange feeling--there was a noticeable pull on the knife. Whereas for coring, slicing, and cutting nappy bits out of tomatoes, it's hell on wheels.